Homemade Honeysuckle Marshmallows

My entire relationship with corn syrup has changed. Earthshaking, people. 

When previously making marshmallows I’ve followed instructions to the letter. The only ingredients I ever switched out were the easy ones, flavor and color.

This time, after eyeing a big bottle of homemade honeysuckle simply syrup I originally made to make honeysuckle martinis, I courageously tried switching out the corn syrup in the recipe with this sweet, earthy flower syrup. 

After harvesting honeysuckle blossoms from a friend (because I foolishly didn’t get to my own on time), I flavored these French macarons and used the rest to make simple syrup.

For the most part, I expected these marshmallows to fail big time. Much to my surprise, the substitution worked and now a whole new world of substituting flavored syrups for the corn syrup in marshmallow recipes awaits me. Whoopie.

These have a subtle taste of honeysuckle but enough to make a difference in flavor. Tasty, pretty and (almost) seasonal. My next move is to try these with homemade herb flavored simply syrups. Stay tuned.

For the Honeysuckle Marshmallows:

I used this great recipe from Smitten Kitchen from which I’ve had perfect result every time. Substituting homemade honeysuckle syrup for the corn syrup and adding a few dabs of yellow paste food coloring turned them into honeysuckle marshmallows.

For the Honeysuckle Simply Syrup:

Ingredients:

• 1+1/2 cups white granulated sugar
• 1+1/2 cups water
• 1 cup honeysuckle blossoms, rinsed

Directions:

• Place the sugar and water in a heavy bottomed sauces pan and cook over a medium heat stirring with a wooden spoon.
• When sugar has dissolved, add the flowers and bring to a boil. 
• Remove from heat and let steep for an hours.
• when mixture has cooled completely, strain out the blossoms .
• Transfer the syrup to a tightly sealed bottle or jar.